Fractionation of pequi pulp oil and modeling by thermodynamic phase equilibrium theory.

This study focused on evaluating the fractionation of pequi oil and modeling the process using solid-liquid equilibrium (SLE) theory. The pequi oil was comprehensively characterized, including its fatty acid (FA) and acylglycerol (AG) profiles, moisture content, acidity, carotenoid levels, and thermal behavior. Low acidity and partial acylglycerols content, along with its TAG profile (mainly OOP, POP, OOO and PPP) and melting behavior proved that, in fact, this oil is quite suitable for fractionation.

Comprehensive analysis of Amazonian oil and fats with different fatty composition: Murumuru fat (Astrocaryum murumuru), cupuassu fat (Theobroma grandiflorum), and pracaxi oil (Pentaclethera macroloba).

Amazon is the largest Brazilian biome and has a vast diversity of oilseed species. This work highlighted three of its natural riches, the murumuru (Astrocaryum murumuru) fat, cupuassu (Theobroma grandiflorum) fat, and pracaxi (Pentaclethera macroloba) oil obtained from the seeds of the fruits of these species. It was aimed at a comprehensive evaluation of the chemical and physicochemical properties of these Amazonian products, deepening the knowledge on their quality parameters for products and processes design.

Conilon coffee: A critical review and bibliometric analysis for the agri-food industry.

This study includes a bibliometric analysis and literature review on Conilon coffee and its relevant aspects for the food industry, focusing on its chemical constituents, the application of fermentation as a processing method, and the reuse of waste generated during processing. Relevant articles were selected through a bibliometric analysis of titles indexed in the Web of Science (WoS) and Google Scholar databases. Conilon coffee cultivation, especially in the Brazilian states of Espírito Santo, Rondônia and Bahia, has played a growing role in the global economy, with research focused on strategies to increase productivity, reduce costs and improve nutritional and bioactive quality.